The Chosen Bean Costa Rica Cordillera De Fuego Termico

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COSTA RICA CORDILLERA DE FUEGO TERMICO 

Cupping Notes 

• FLAVOR: Cinnamon, Cranberry, Hibiscus, Red Currant, Passion Fruit, Brown Sugar

• BODY: Medium 

• ACIDITY: Bright

Region Tarrazu 

Processing Termico (Thermic) 

Altitude 1600 – 1750 masl 

Cultivar Detail Caturra, Catuai 

Don Luis Campos 

The owner and founder of Cordillera de Fuego, don Luis Campos, purchased his farm in 1984 shortly after  graduating from university. Over the past 10 years don Luis has been experimenting with different coffee  processing methods such as natural, honeys, thermic (termico) and anaerobic. In addition to quality  innovation the farm and wet mill joined the national group NAMA (Nationally Appropriate Mitigation Actions) in  2017 with the objective as a group to reach reduction emissions of green house gases within the coffee  sector. One of the biggest projects they have done is the installation of solar panels, with these panels the  main office is able to run off of 100% solar energy plus the solar panel also supply more than 50% of the  energy for the wet mill. 

The Termico (Thermic) Process 

The Termico process is a new, experimental coffee process invented by don Luis Campos of Cordillera de  Fuego. The process starts with cherries picked at their ripest, allowing them to have a high sugar content and  thus feeding the Termico process. The semi-washed coffee is then heated with some of the coffee mucilage  left on the bean. The exposure to the heat starts to breakdown the natural sugars of the coffee cherries,  partially caramelizing them. This inventive process gives the coffee an exceptionally sweet and fruity flavor as  well as a round and balanced cup.